Olive Garden Copycat Zuppa Toscana
Olive Garden Copycat Zuppa Toscana with sausage, potatoes and fresh kale in a perfectly seasoned rich and creamy broth makes this Tuscan-inspired soup a hit from the first bite. A simple recipe that is hearty and delicious, you can't go wrong with this one-pot meal!
Good news! You definitely don't need to dine out tonight. Stay in with some delicious homemade Italian sausage soup! This Olive Garden® Copycat Zuppa Toscana is a hearty soup you'll love from the moment your spoon hits the bowl! It doesn't require a ton of ingredients, but they all come together to make a comforting meal there's no question your family will enjoy. Plus, you won't have the expense of eating out!
It's Erin from Suburban Simplicity bringing you a recipe my family just LOVES! A creamy bowl of hot soup is just satisfying to the soul. My family slurps up this recipe as well as this One Pot White Chicken Lasagna Soup. Italian soups are popular around here for good reason!
If you haven't tasted Olive Garden® Copycat Zuppa Toscana, you definitely need to give this soup a try. I promise, with its creamy satisfying flavor, you won't be disappointed!
It's Erin from Suburban Simplicity bringing you a recipe my family just LOVES! A creamy bowl of hot soup is just satisfying to the soul. My family slurps up this recipe as well as this One Pot White Chicken Lasagna Soup. Italian soups are popular around here for good reason!
If you haven't tasted Olive Garden® Copycat Zuppa Toscana, you definitely need to give this soup a try. I promise, with its creamy satisfying flavor, you won't be disappointed!
HELPFUL TIPS TO MAKE OLIVE GARDEN® COPYCAT ZUPPA TOSCANA:
- I like to use Russet potatoes in this recipe. They give it a nice flavor and create the perfect texture.
- If you're not a fan of kale, you can substitute spinach in this recipe.
- We like to cook our bacon in the panggangan to keep the bacon smell from getting all over the house, but the stove top works too!
- Although the recipe calls for hot Italian sausage, you can cut down on the spice by using mild Italian sausage.
- Thicker soups are preferred at our house, so I smash some of the potatoes before adding the kale. If you like your soup to have a thinner texture, skip this step.
WHAT YOU WILL NEED TO MAKE OLIVE GARDEN® COPYCAT ZUPPA TOSCANA:
- 4-quart Stock Pot- Great for soups, roasts, frying... I use this all the time.
- Ladle- This is necessary for dishing up soup. Like, how can you even serve soup without one?
- Cheese Grater- As much as I love buying shredded cheese because I'm lazy, fresh grated cheese melts down so much better and creates a smoother soup.
With love from our simple kitchen to yours.
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Olive Garden Copycat Zuppa Toscana
SERVES 6 | PREP TIME 10 Min | COOK TIME 45 Min
1 pound hot Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 large russet potatoes, peeled and diced
1 bunch curly kale, leaves stripped and chopped
3/4 cup heavy cream
4 slices cooked bacon, chopped
Kosher salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese, for serving
In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
Garnish with Parmesan or Romano and serve.
Recipe developed by Erin Henry for SERVES 6 | PREP TIME 10 Min | COOK TIME 45 Min
1 large onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 large russet potatoes, peeled and diced
1 bunch curly kale, leaves stripped and chopped
3/4 cup heavy cream
4 slices cooked bacon, chopped
Kosher salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese, for serving
In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
Garnish with Parmesan or Romano and serve.
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